Vegetarian Chili - Cook's essentials CEPC660 Owner's Manual

Vegetarian Chili

1 cup (approximately 8 ounces) dried black beans,
soaked one hour in boiling water
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, peeled and minced
1 medium green pepper, cored, seeded and chopped
1 medium red pepper, cored, seeded and chopped
1 jalapeño pepper, cored seeded and chopped
2 carrots, chopped
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes
1 cup water
salt
2 tablespoons minced fresh cilantro
Optional garnishes:
Chopped black olives
Sour cream
Shredded cheddar cheese
1. Drain beans and set aside.
2. Place Removable Cooking Pot in Pressure Cooker. Add oil.
3. Press the COOK MODE Button for BROWN. Press the
START/STOP Button.
4. Preheat 5 minutes. Add the onion, garlic, peppers, carrots, chili
powder, cumin, and oregano. Sauté until the onion is soft.
5. Add the soaked, drained beans, tomatoes, and water. Stir to
combine. Place Lid on Pressure Cooker. Slide the Safety Lock to
the LOCK position.
6. Turn the Pressure Regulator Knob to PRESSURE.
7. Press the PRESSURE MODE Button for HIGH PRESSURE.
8. Press COOK TIME Button until 30 minutes appears on
the Display.
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